Determination of microbial properties in foods, basic physicochemical analysis, analysis of cereal
products, and laboratory practices of undergraduate courses
Microbiological analyzes
Present/absent tests for pathogenes
Microbial isolation and diagnostic tests
Antimicrobial activity tests
Quality analysis in cereal products
Basic physical and chemical analysis of food products (dry matter, oil, pH)
Refrigerated centrifuge
pH meter
Autoclave
Incubator
Oven
Soxhlet oil extraction system
Gerber centrifuge
Glutex centrifuge
Sedimentation test instrument
Falling number test instrument
Colony counter
Stomacher
Polarimeter
Dry gluten test instrument
Distilled water machine
Rotary evaporator
Shaking water bath
Icebox
